Viral Upside-Down Cheesecake
The Viral Upside Down Cheesecake turns a classic dessert on its head! Creamy no-bake cheesecake, buttery Biscoff cookies, and flavorful triple berry filling come together in a showstopping dessert that’s perfect for summer and holidays.
Viral TikTok trend meets gourmet-level dessert in this recipe for Upside Down Cheesecake! This simple twist on the classic cheesecake still delivers everything you love about the dessert with its crunchy cookie crust, ultra-creamy cheesecake filling, and juicy berry compote – it’s just upside down and doesn’t require any baking!
The Viral Upside Down No Bake Cheesecake Recipe
This Upside Down Cheesecake showcases its crispy Biscoff cookie crust on top, with a mixed berry filling hidden in the center of rich vanilla cheesecake. It’s built in the pan the same way a classic cheesecake is; it’s just flipped over to serve and then scooped out to enjoy!
I knew this Viral TikTok treat would be worth the time and effort as long as it was made with a quality recipe! Therefore, I used the bones of my New York Style Cheesecake Recipe, swapped out the graham cracker crust for a sweetly spiced Biscoff cookie crust, and added a juicy, fruity mixed-berry filling.
This gives us the satisfaction of a social media-worthy dessert that’s fun AND bakery-level delicious. A win-win in my book! And if you’re going for the true TikTok experience, you can still tap the cheesecake with the back of the spoon before digging into the center of it!
Cheesecake Ingredients
Berry Filling: To make the juicy berry compote, frozen mixed berries are used to give this cheesecake a variety of fruity flavors. The berries are combined with granulated sugar, lemon juice, fine sea salt, cornstarch, water, and vanilla bean paste to finish the berry filling.
Crust: The spiced, crunchy cookie crust comes together quickly using melted salted butter, light brown sugar, fine sea salt, and Biscoff crumbs.
Cheesecake Filling: To create the best creamy cheesecake filling, softened cream cheese is whipped to perfection with powdered sugar, vanilla skyr yogurt, vanilla bean paste, lemon juice, fine sea salt, and extra Creamy Cool Whip.
I prefer using vanilla bean paste because it gives the cheesecake a rich vanilla flavor and distinctive specks throughout the filling. However, if you only have vanilla extract on hand, you can simply swap the paste out for an equal amount of extract.
How To Make Upside Down Cheesecake
- Prepare the berry filling by simmering frozen mixed berries, granulated sugar, lemon juice, and fine sea salt in a saucepan, stirring frequently.
- Cook the berries down while using the edge of a spoon to break up any large berries.
- Whisk cornstarch and water together in a small prep bowl until thoroughly combined. Then add this cornstarch slurry to the berry filling mixture while stirring constantly.
- Cook the berry filling until it begins to thicken, then remove the saucepan from the heat.
- Stir vanilla bean paste into the berry filling, then transfer the mixture into a heat-safe bowl and wrap it tightly with plastic wrap. Place the bowl of berry filling into the fridge to chill.
- Prepare the crust by first greasing the sides and bottom of a springform pan with butter. Then line the bottom with parchment paper and set it aside.
- Combine melted salted butter, Biscoff crumbs, light brown sugar, and fine sea salt together in a medium bowl. Stir until the cookie crumbs are evenly moistened.
- Press this cookie crust mixture into the bottom and up the sides of the prepared springform pan.
- Transfer the crust into the freezer to set.
- Prepare the cheesecake filling by creaming the cream cheese until smooth in the bowl of a stand mixer that’s fitted with a paddle attachment.
- Mix in the powdered sugar, vanilla skyr yogurt, vanilla bean paste, lemon juice, and fine sea salt on low speed until fully incorporated. Next, increase the mixer speed and whip the filling.
- Fold in the extra-creamy Cool Whip with a rubber spatula until there are no lumps in the cheesecake filling.
- Spread half of the cheesecake filling into the bottom of the prepared crust, creating a wide well in the middle.
- Pour the berry filling into the well and spread it out evenly.
- Cover the berry filling with the remaining cheesecake filling. Smooth out the top and then cover the pan with plastic wrap.
- Chill the Upside Down Cheesecake in the refrigerator.
- Add frozen berries, sugar, lemon juice, and salt to a small pot.
- Simmer until the berries begin to break down, then stir in cornstarch slurry.
- Cover the compote with plastic wrap and chill.
- Add cookies to a food processor then stir in melted butter, sugar, and salt.
- Press the crust mixture firmly into the pan.
- Mix cream cheese, skyr, powdered sugar, lemon juice, vanilla, and salt.
- Fold in thawed cool whip.
- Transfer half of the filling to the crust.
- Spread the filling around to make a well.
- Add the berry compote to the well.
- Gently top with the remaining filling.
- Chill the cheesecake for at least 8 hours.
Serving The Viral Cheesecake!
- Drench a dishcloth in hot water, then wrap and hold it around the bottom and sides of the springform pan. Repeat this process three times, refreshing the cloth with hot water between each one.
- Transfer the cheesecake pan onto a large cutting board or plate. Then, gently release the pan clasp to loosen the sides of the pan, but leave it around the cheesecake.
- Place another cutting board, serving platter, or cake stand on top of the cheesecake, then gently flip it. Use the plate or board under it to support it onto the top serving tray.
- Remove the sides of the springform pan, then gently lift the bottom off the cheesecake.
- Whack a large metal spatula down on the cheesecake and then scoop it up and serve!
- Wrap a warm towel around the bottom and sides of the pan.
- Place on a plate and release the clasp on the side of the pan to loosen.
- Place the serving dish upside down on top of the cheesecake.
- Flip the cheesecake.
- Remove the plate and the side of the springform pan.
- Remove the bottom of the springform pan.
More Cheesecake Recipes
- Basque Cheesecake – An impressive dessert that comes out of the oven perfectly caramelized!
- Strawberry Cheesecake Bars – Sweet and fruity dessert bars that are topped with an oatmeal crumble!
- Coffee Cheesecake – Made with three different coffee ingredients for the ultimate coffee-flavored dessert!
- Mini Caramel Apple Cheesecakes – Covered with a layer of tender spiced apples!
- No Bake Cheesecake – A thick, fluffy, and creamy no bake recipe that preps in 20 minutes!
Steps
Berry Filling
Add , , , and to a medium saucepan and bring to a simmer over medium-high heat, stirring frequently.
Continue cooking the berries down for about 10 minutes, stirring often and using the edge of a spoon to break up any large berries.
In a small prep bowl, whisk together and with a fork until completely combined. Then quickly add the cornstarch slurry to the berry filling mixture while stirring constantly.
Cook for 1 to 3 additional minutes until the mixture begins to thicken and remove from heat.
Add in and stir to incorporate, then transfer to a heat-safe bowl and cover with plastic wrap, ensuring the plastic wrap rests on the top of the filling so a film doesn't form. Refrigerate the berry filling while you prepare the rest of the components.
Crust
Lightly grease the sides and bottom of a 9-inch springform pan with butter, then line the bottom with parchment paper and set aside.
Melt the in a medium bowl. Then add the , , and to the butter and stir until evenly moistened.
Transfer the crust mixture to a springform pan and spread it out, then use the bottom of a cup or your hands to press it into the bottom and up the sides of the pan. You want the crust to be about ¼-inch thick.
Place the crust in the freezer while you prepare the filling.
Cheesecake Filling
Add the to a stand mixer fitted with a paddle attachment and cream at medium speed until smooth. Scrape down the sides of the bowl.
Add the , , , , and , and mix at low speed until the sugar is incorporated, then increase the speed to high and whip for 1 minute. Scrape down the sides as needed so everything is evenly combined and there are no lumps.
Fold in the with a rubber spatula until evenly incorporated. The mixture will be thick and stiff.
Spread half of the cheesecake filling in the bottom of the prepared crust, creating a wide well in the middle so the cheesecake has about a ½-inch border around the edge. This will help prevent the berry filling from touching the crust.
Add the berry filling to the well and spread evenly.
Cover with the remaining cheesecake batter. Make sure to press the cheesecake firmly into the crust, since it's a bit aerated and you don't want large bubbles between the cheesecake and the crust. Just be careful around the edges so you don't pull the crust back into the filling. Smooth out the top and cover with plastic wrap.
Chill in the refrigerator for 8 hours or overnight.
Serving
When ready to serve, drench a dishcloth in hot water, then gently wrap and hold it around the bottom and sides of the pan. Repeat this three more times, refreshing the cloth with hot water between each one. This will help to slightly melt the butter in the crust and prevent it from sticking to the pan when we release it.
Place the cheesecake pan on a large cutting board or plate. Then gently release the pan clasp to loosen the sides of the pan, but leave it around the cheesecake.
Place a cutting board, serving platter, or cake stand on top of the cheesecake, then gently flip the cheesecake, using the plate or board under it to support it onto the top serving tray.
Remove the sides of the springform pan and then gently lift the bottom of the pan off the bottom (now top) of the cheesecake.
Slice the cheesecake and serve. We find that a large metal spatula works best: whack it down on the cheesecake, then scoop it up and serve. You might also enjoy just digging a scoop out of the center, like everyone on social media.
Notes
- Store in the refrigerator for up to 3 days.
- Graham cracker crumbs can be used in place of Biscoff.
- You can use an alternate filling, like all one kind of berry or even Nutella.
- This cheesecake becomes very messy with lots of crumbs when serving, so keep that it mind.
Nutrition
- Calories530
- Carbs54g
- Protein6g
- Fat33g
- Saturated fat19g
- Fiber1g
- Sugar39g
- Sodium586mg
Estimates per serving, when a serving size is listed.
